Eggplant rice rolls with lemon tahina sauce

Recipe by Damaris Beems
0.0 from 0 votes
Course: MainCuisine: Arabic




Cooking time


Total time





Complete, that’s actually what I think of this dish. Everything is there. Taste. Filling. Surprise. Spicy. Soft. Full. Light. Nice. Attractive.


  • 100 gram red or black rice

  • 200 gram chickpeas from a can/pot

  • 1 table spoon za’atar

  • 0,5 table spoon Lebanese seven spices (see recipe on this site)

  • 1 bouquet fresh cilantro

  • 2 egg plants

  • olive oil

  • 1 lemon

  • 2 cloves garlic

  • 3 table spoons tahina

  • 1 table spoon maple syrup or vegan honey

  • salt and pepper


  • Prepare the rice according to the directions on the package. Drain it if necessary and let it steam well when it is cooked and let it cool. Cut off both ends of the aubergine and cut long slices of 0,5 cm lengthwise. Sprinkle the slices generously with salt. Meanwhile, heat the olive oil in a frying pan and fry the slices 1 by 1 on both sides until well browned and cooked through. Remove them from the pan and let them drain on kitchen paper.
  • For the lemon tahina sauce, mix the lemon zest of the lemon, with the lemon juice, honey, crushed garlic and a little water. It should be a sauce that you can pour but that is also quite lumpy.
  • Heat the oven to 200 degrees. In a bowl, combine the rice, chickpeas and spices. Now spoon a little of this mixture on the ends of a slice of aubergine and roll it up. Place this on a slightly greased bowl. Repeat with all slices. Place the rolls tightly together with the opening downwards. Spread the rest of the rice-chickpea mixture a bit around the rolls. Place the bowl in the oven.
  • Remove the dish from the oven after 20 minutes. Divide the lemon-tahina sauce over the rolls. Finely chop the coriander leaves and sprinkle them over the dish as well.

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